Hale and Hearty didn't get a preview copy of Ramsay's show, but we have cooked the Bengali prawn curry recipe he supposedly picked up on his travels. It's pretty good, too, from the rather austere, blend-your-own aromatic paste that only reveals its full character in the final minutes on the hob, to the relative luxury of marinated king prawns (I can't imagine Ramsay commanding his brigade to 'bulk it out with a bag of cheap tiddlers', but that's exactly what we did).
Is it authentic? It certainly has the subtlety– and seafood bias – you might expect from Bengali cooking. Resist the temptation to ramp up the seasoning and you'll have a healthy, warming bowlful with enough well-delineated flavours to make it interesting, if not particularly fun; you suspect most consumers of those aforementioned favourite dishes would demand something richer next to it on the curry-house table. As an appetiser for the show, though, it bodes well.